Gluten-Free Apple Almond Cake or Coffee Cake
This is one of those super-easy, delicious cakes you can whip up in 20 minutes. And it’s gluten free!Put everything in the food processor and blend, in this order:
- Start with the fruit chunks, blending them to tiny pieces.
- Add the coconut oil and vanilla, then add the eggs one at a time.
- Add the dry ingredients.
Wet Ingredients
- 2 cups peeled and chopped apples (or pears or peaches or plums, depending on the season and your preference)
- 1/2 cup melted coconut oil
- 1 tsp. pure vanilla extract
- 1 tsp. almond extract
- 6 eggs
Dry Ingredients
- 3 cups almond flour (use freshly ground almonds for best flavor)
- 1/4 cup coconut or other sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground cardamon
- 2 pinches
- 1 pinch allspice
- 1 pinch dried ginger
- Preheat oven to 350˚.
- Grease a Bundt pan or a springform pan with butter or coconut oil.
- Combine the dry ingredients in a medium bowl and mix well.
- In a food processor, add the fruit chunks and melted coconut oil and pulse until well combined. It does not need to be pureed.
- Add the vanilla and almond extracts.
- Mix in the eggs one at a time, pulsing well after each one.
- Add dry mixture and mix on low speed until just blended.
- Pour batter into pan and cook 55-60 minutes, until a knife blade comes out clean when you test.
Serve with a dollop of cream and sides of berries.
This recipe also makes a great gluten-free coffee cake — recipe here »»